Cilantro-Lime Vinaigrette and Grilled Fish Tacos

I have never eaten Fish Tacos.  I know.  Crazy!  I love fish and I love tacos and I see this combo all the time but it never really sounded very good to me.  But I saw this recipe on Our Best Bites and for some reason it sounded really good so I decided to go for it.  The fish is marinated in a Cilantro-Lime Vinaigrette before grilling.  (Not to be confused with the Creamy Lime-Cilantro Dressing.)  I served them with delicious Creamy Lime-Cilantro Dressing on top (also from Our Best Bites) and my Homemade Salsa.  They were so good!  Every one of my kids loved them, too.  The cabbage slaw was a great addition to them!  This vinaigrette has great flavor and can also be served on a salad, not just as a marinade.

Cilantro-Lime Vinaigrette

1/4 c. fresh lime juice (about 2-3 juicy limes)
1/4 c. white wine vinegar or rice vinegar
4-5 cloves garlic
1/2 tsp. Kosher or sea salt
2 tsp. sugar
1 c. canola oil
1/2 c. roughly chopped cilantro, stems removed

In the jar of your blender, combine lime juice, vinegar, garlic, salt, and sugar. Blend until ingredients are completely combined. With the blender running, add the oil in a steady stream. Add cilantro and blend until the cilantro has broken down but still maintains some of its texture. Serve with greens, on any type of Mexican salad, or use as a marinade.

Grilled Fish Tacos

Mild white meat fish-cod, talapia, red snapper, mahimahi, etc.

Cilantro-Lime Vinaigrette

Corn tortillas

Shredded cabbage (or cole slaw mix)

Pico de Gallo or Homemade Salsa

Creamy Cilantro-Lime Dressing

Use a mild white meat fish like cod, tilapia, red snapper, mahimahi, etc.  Marinate in Cilantro-Lime Vinaigrette for about 20 minutes (reserve some marinade to add to cooked fish later).  Lightly brush the grill with oil and cook fish for about 8-12 minutes over medium heat (depending on the thickness of the fish) or until very flaky.  (I just used my electric counter-top grill.)  Flake cooked fish and season with leftover marinade if desired (make sure you use the reserved marinade and not the marinade that the raw fish was in!)   Serve the flaked fish in corn tortillas. You'll need to slightly cook the corn tortillas so they don't overwhelm the flavor of the fish; you can brush them with olive oil and bake them in an oven set to 425 for about 5-10 minutes or cook them in a skillet with some olive oil until they start to brown but are still flexible.  Serve with cabbage (cole slaw mix), Pico de Gallo or homemade salsa, the amazing Creamy Lime-Cilantro Dressing and/or guacamole.